Nikka Coffey Grain

A light and fruity corn-based whisky, which a key component of Nikka’s blends.

An essential component of Nikka Whisky’s blends, the Coffey Grain is a single grain whisky, distilled mainly from corn in a Coffey still located at the Miyagikyo distillery.

Exotic, fruity and unique, it offers a new perspective on grain whisky.

Technical information:

Alc. — 45%

Vol. — 70cl

Category — Single Grain Whisky

Distilleries — Miyagikyo

This product meets all the criteria of “Japanese whisky “ defined by the Japan Spirits & Liqueur Makers Association.

COLOUR : Nice golden hue.

NOSE : Fresh and enticing. Ripe pear, cherry, exotic fruit, citrus fruit (blood orange, lemon), coconut and vanilla.

PALATE : Juicy and creamy. Ripe fruit with rum accents (banana), caramel, liquorice, star anise, pear.

FINISH : Pleasant and nice bitter touch. Pear and vanilla bourbon.

RECOMMENDED SERVES : Straight, on the rocks, or cocktails.

FOOD PAIRINGS : Chocolate or fruit desserts

The Coffey still is the world’s first patented continuous still invented by Aeneas Coffey in 1830. While Masataka Taketsuru was staying in Scotland, he had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919. Masataka valued the feature of this type of still and installed two sets of Coffey stills after he established Nikka Whisky. The first still was imported from Scotland to Japan in 1963, followed by the second still in 1966. These traditional Coffey stills are not easy to operate and not efficient to obtain spirits. However, they retain flavors originating from ingredients and deliver a distinctive creamy texture.

Coffey Grain

This is a signature grain whisky which was released in 2012. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates.